Delhi’s popular Street food, Ram Ladoo Recipe | How to make Ram Ladoo or Moong Dal Ladoo or Pakodi| Video Recipe for Ram Ladoo
Ram Ladoo or Moong Dal(Split Moong Lentils) fritters, served topped with tangy and spicy chutneys and laced with grated daikon radish. These are a popular street food from the Delhi and adjoining states, especially Uttar Pradesh.One should not get confused with the name.. Ladoo (a sweet treat) .. it has nothing to do with it. No one is sure how the name came up. In adjoining states these are also known as Moong Dal Pakodi.
The only difference is that there some people add Chana Dal and some make only with Moong Dal.
Though these are available in almost throughout the year, you can see carts in every nook and corner of the city especially during monsoon and winters. In winters abundance of radish is available. Ram Ladoo chaat is served with chutneys and topped with radish.
Easy to prepare ram ladoo are one of our favorite snacks whenever we have rainy or chilly weather and cravings for fried food hit.
These are protein rich as made with lentils and we don’t mind having fried snacks these once in a while. You can always make the low oil version in appe pan also, and these taste wonderful when made that ways also.
Checkout the low oil recipe for Ram Ladoo from Mayuri’s Jikoni Ram Ladoo
Ingredients for Ram Ladoo
To make Ram Ladoos we need Moong dal (Split Moong Lentils-skinned), Chana Dal(SPlit Bengal Gram). Like I mentioned above, you can skip chana dal, as even many street vendors add it and many skip it. I like to add Chana Dal, as it adds a crispy touch the moong dal ladoos.
Other ingredients are green chillies, ginger, cumin seeds. You can add red chilli powder also, but since I add green chillies you can skip it.
Spicy Coriander Chutney, Tangy Tamarind Chutney, grated Radish and lemon juice.
Incase you don’t have radish you can skip it and simply have it chutneys, without Daikon radish. I used the European Radish that are available in stores here. Also you can add a mix of grated carrots along with beets for a colorful touch and added nutrition.
How to serve Ram Ladoo
The uniqueness of this Chaat is the way it is served. When Radish are in season, these are topped with grated radish, topped with chutneys, with drizzle of lemon juice. This makes it very flavourful. In our local language we say Chatpata kinds(tangy and spicy)!!
Monsoon is the short rainy season in Indian Subcontinent. It brings much relief from the hot summers. And when when it rains, we Indians love to gorge on deep fried food. Also, as per ayurveda, having some deep fried food in moderation is good for our body. The reason for this is as the temperature lowers down , body craves for high calorie food. Having fried food in moderation balances the cravings and the need for calorie intake.
Some of the deep Fried recipes from the blog.. Bread Pakora, Dal Ke Pakode, Matar Ki Kachori, Rajasthani Pyaz Ki Kachori, Cheesy Semolina Bites, Cheesy Jalapeno Poppers, Spring Rolls, Aloo Poha Cutlets
Tagging these delicious Ram Ladoos to my the theme #MonsooonSpecial to my facebook group.. Healthy Welthy Cuisines. Poonam who blogs at Annapurna, suggested that we make monsoon special dishes that we enjoy of a chilly rainy evening. Do checkout Poonam’s blog which is a beautiful collection of recipes from India and all around the world. Try out her Sweet Corn Cheese balls or Vegetable Chops Bengal Style, for delicious monsoon treats.
Checkout other monsoon treats by the fellow bloggers..
Air Fryer Vegetable Pakoras by Jayashree
Rice Cutlet Recipe with leftover rice by Narmadha
Beetroot and Potato Tikki by Preethi
Garlic Rasam by Poonam
Moong Dal Pakora by Ruchi
Masoor Dal Pakora by Sasmita
Paneer Pakoras by Shalu
Baked Maddur Vada by Vanitha
How to make Delhi’s popular Street Food Ram Ladoo
Checkout the detailed method in recipe card and Video(to be updated soon)
Some of the important points to keep in mind to get soft melt in mouth Ram Ladoo
- Soak Dals for at least 3-4 hrs.
- Drain all the water from soaked before grinding.
- Add very little water 2-3 tbsp at a time while grinding. And grind dal in small amounts if making a big batch of ladoos.
- Beat the batter till it is light fluffy and creamy in color. this is very important else, ladoos may get dense.
- Cook ladoos, in medium hot oil. If we drop batter in very hot oil, ladoos will cook from outside and inside will remain uncooked and dense.
How long can I store these Ladoos/Moong Dal Pakodi
These taste best when made fresh. But, you can refrigerate these for about 1-2 days if preparing for a party or get together. Reheat in oven(preheating mode) or air fryer or otg and serve.
Recipe Card and Video Link for Ram Ladoo
Do make this North India’s famous street food and enjoy it topped it with your favourite chutneys.Kids love to have it with ketchup or tamarind chutney if they don’t want to have it with radish. It makes a wonderful choice for get togethers and parties.
Whenever you make it, do give me your feedback in comments. You can post your feedback with the pic on my FB page or tag me on Instagram(#foodtrails25). Pin the recipe for later use.
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